Amritsari fish fry
Punjabi street food from Amritsar: white fish marinated in ginger, garlic and spices, coated in gram flour batter and fried until crisp.
- 55 min40 prep · 15 cook
- MediumDifficulty
- 420 kcalper serving
Ingredients
- Firm white fish fillets, in strips600 g
- Lemon1
- Ginger-garlic paste1 tbsp
- Kashmiri chilli powder1 tsp
- Ground turmeric½ tsp
- Ajwain (carom seeds)1 tsp
- Garam masala1 tsp
- Gram (chickpea) flour80 g
- Rice flour2 tbsp
- Egg1
- Oil for frying750 ml
- Chaat masalato taste
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Toss the fish with salt and lemon juice and leave for 10 minutes. Pat dry.
- 2
Mix the ginger-garlic paste, chilli, turmeric, ajwain, garam masala, both flours and the egg into a thick batter, adding water if needed.
- 3
Coat the fish in the batter and leave it to marinate.
- 4
Heat the oil to 180 °C and fry the fish in batches until golden and crisp.
- 5
Drain on paper and sprinkle with chaat masala.
- 6
Serve hot with lemon wedges, sliced onion and green chutney.
Tips and questions
- Which fish should I use?
- A firm white fish that holds together: cod, hake, pollock, basa or tilapia are all good.
- Can I make it in an air fryer?
- Yes: spray with oil and cook at 200 °C for 10–12 minutes, turning halfway. It is less crunchy but still tasty.
Enjoy your meal!
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